lovestohost Recipe Reviews (Pg. 4) - Allrecipes.com (10354248)

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The Captain's Cannonball

Reviewed: May 21, 2014
I found myself pleasantly surprised cinnamon, spice, and cola worked, but they did! I had all of the ingredients on hand so I decided to add a "face" to this recipe. I used Coke Zero (R) and Bacardi Spiced Rum. While it won't be a "go to", I'd definitely drink it again should the occasion arise... CHEERS!
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Tito's Hammock

Reviewed: May 20, 2014
I liked this, but was hoping for a bit of a stronger cucumber essence. Perhaps if it was muddled a bit, this would happen. Nothing out of the ordinary, really, but a solid summery, not-too-sweet, vodka cocktail. CHEERS!
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Gladiator

Reviewed: May 19, 2014
This is a nice summery drink. I wanted a real sized drink, so I used a shot of SoCo and a shot or amaretto along with about 3 oz of pineapple juice (no OJ) and then a few oz of Diet 7 Up to fill the glass, garnished w/a couple of cherries. It's a little on the sweet side for me, but I knew that going into it. If you like sweet, you'll like this. CHEERS!
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Buffalo Chicken Calzone

Reviewed: May 19, 2014
This is good stuff! I followed the recipe, in spirit, w/a few minor tweaks based on what we had on hand. I used previously frozen (and thawed) pizza dough (Jay's Signature Pizza Crust from this site). We always keep shredded grilled chicken in the freezer, so I was able to simply heat the butter/Red Hot/chicken and eliminate the boil. Operating on rote, I sprayed and cornmealed the pan before spreading the dough (and liked the texture it added). After spreading the chicken over the base cheese, I squirted a bit of light ranch dressing, followed by the final cheese. I used Kraft's "Pizza Blend" shredded cheese, w/a bit of shredded white cheddar, too. This baked 20 minutes in our over, followed by a few minutes under broil to brown the top. Our one complaint, if you will, is it was quite salty (and I love salt). I'll search for a low sodium hot sauce to use next time. THANKS for the recipe!
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Caramel Popcorn Brownies

Reviewed: May 19, 2014
These were really good and required minimal additional effort than making regular old box mix brownie (and, lest ye rate the recipe based on calling for boxed mix; obviously, you could sub your own recipe for the brownie base w/the same results). I forgot to pick up peanuts, so I used shaved almonds. They were good, but I'm sure the peanuts will be even better. These took a lot longer to bake in our oven (close to 55 minutes), so be aware when you make these. THANKS for the recipe!
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Fajita Quesadillas

Reviewed: Apr. 27, 2014
I used this as the base for Johnsonville's (R) Six Ingredient or Less challenge, subbing sausage in a 6 ingredient recipe. I made per the directions, using chopped cooked mild sausage in place of the steak (because sausage, peppers, and onions are perfect fit, right?!). I don't care for sausage, so it's tough for me to gauge, bit it was good w/the sausage and I'm sure would be prefect w/leftover steak, too. Leftover sausage, leftover steak....no matter what the protein, this is a great, quick, simple weeknight meal. THANKS for the recipe!
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Father Mark's Caesar Dressing

Reviewed: Apr. 27, 2014
OUTSTANDING Caesar dressing!! I doubled this for a party-sized Caesar salad, following the recipe, other than omitting the salt (it was plenty salty w/the parm and anchovies). I used all of the oil from the anchovies, as well as the EVOO to thin it out a bit (and it was still nice and creamy). This came together in minutes in our blender and I'm looking forward to eating the leftovers, soon. THANKS for the recipe, Father Mark!
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Amazing Muffin Cups

Reviewed: Apr. 27, 2014
I made these for a Sunday morning breakfast and they were way more work than I prefer for such a simple result/flavor. Any make ahead egg egg bake w/similar ingredients tastes the same w/fewer steps. My other issue is the ingredients: this is a brand sponsored recipe, so you'd assume they know their brand. Jville breakfast sausages come in a 14 pack, yet this recipe calls for just 12 (and I used just 4 and it was plenty). Shredded potatoes come in much larger packages, so now I'm forced to come up with a use for the rest of the (thawed, per directions) potatoes or they'll go to waste. These taste fine, but just aren't worth the effort/waste in our world. THANKS for the recipe, Jville.
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Shrimp, Broccoli Rabe, and Tomatoes Over Penne Pasta

Reviewed: Mar. 16, 2014
This was just ok for us. I had to make a few minor tweaks for what we had on hand (broccoli in place of rage and canned dice tomatoes in place of fresh), but none that should have drastically altered the flavor profile. I also used a ton less EVOO to lighten it up a bit. This just didn't taste like a happy marriage; I'm not sure what the purpose of the chicken soup is, but I wish I'd gone w/my instincts and left it out. THANKS for the recipe!
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New York-Style Pizza Dough

Reviewed: Mar. 15, 2014
This crust has great flavor and texture and was super simple to make. I used my stand mixer with the dough hook in place of kneading and it was ready to rise in less than 10 minutes, start to finish. I did not need to add any additional flour. My only issue is this recipe doesn't indicate yield, so I assumed it was a one pizza recipe. As I was stretching the dough on my greased and cornmealed pizza pan, I quickly discovered it is at least 1 1/2 pizza's worth, if not two. I par baked for about 10 minutes as the oven preheated (put it in at 350) and then topped and baked at 550 for 8 minutes on bottom rack and 6 on top. Great recipe; I'll try it again splitting the dough in half for two pizzas and I'd imagine that thickness will be just right. THANKS for the recipe!
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Pork Carnitas with Cilantro Tomatillo Sauce

Reviewed: Mar. 11, 2014
These were just what 3 stars indicate: OK. We found the meat to be surprisingly bland. I subbed tenderloin when our grocery store didn't have shoulder and the meat was super tender, just not super flavorful. We're not cilantro fans and I couldn't find tomatillos, so we topped ours (flour/corn blend after reading prior reviews) with light sour cream, shredded cheddar, and a homemade mango salsa. THANKS for the recipe!
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Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Mar. 10, 2014
This made grocery store frozen salmon ($12.99/2 6 oz portions) taste like dinner out in well under 30 minutes. I already had some previously made mango salsa in our freezer, so I chose to sub that for the grapefruit salsa. I followed the salmon directions (omitting black pepper per personal preference), though I did forget to brush the Mazola(R) corn oil until AFTER I'd rubbed the filets with spices. It made no discernible difference. I served it over Uncle Ben's Ready Rice (the garlic/wild rice variety) I'd nuked and then sautéed in corn oil, onion, and garlic. Heavenly week night meal worthy of weekend company. THANKS for the recipe!
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Cream of Mashed Potato Soup

Reviewed: Mar. 9, 2014
This is a great way to repurpose leftover mashed potatoes and is easily customizable to ingredients on hand. I made with 1C leftover beef stock & 1C milk and used leftover beef in place of ham. I added some leftover corn and used a mac and cheese blend shredded cheese. Ridiculously easy and a great way to use leftovers...this would work w/most any protein. THANKS for the recipe!
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Chef John's Shrimp Etouffee

Reviewed: Mar. 3, 2014
Delicious! I left out the celery per personal preference and used both canned diced green chiles and canned diced tomatoes. To make life even easier, I used "Ready Rice" that was ready in 90 seconds. Another winner from Chef John; THANKS!
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Lovely Lisa's Sweet and Salty Caramel Popcorn

Reviewed: Feb. 10, 2014
Interesting! I didn't have a candy thermometer so I had to wing it w/the caramel. While mine didn't look/coat the best, it tasted good. The licorice and pretzels add an interesting twist to the usual caramel corn, though, I can't decide how I feel about the Twizz; it varies from bite to bite... THANKS for the recipe!
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Senor Caesar Salad Dressing

Reviewed: Feb. 10, 2014
I enjoyed this dressing. I didn't have chipotle peppers, so I added a dash of Tobasco and left out capers per personal preference. I halved the recipe and it made enough for 3-4 large salads. I served it over romaine hearts, croutons, fresh shaved park, and anchovies; good stuff! THANKS for the recipe!
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Steak Marinade Extraordinaire

Reviewed: Feb. 4, 2014
This was a nice marinade. It hasn't become my go-to steak marinade (which earns 5 stars), but we liked it and I'd make it again if I couldn't make our go to (Northwest Steakhouse Steak Marinade from this site). I marinated (in a glass baking dish in the frig) our Ney York Strips for close to 10 hours. The only sub I made was Tobasco for Siracha as it's what we had on hand. THANKS for the recipe!
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Easy Spicy Roasted Potatoes

Reviewed: Feb. 3, 2014
These were really good! I used sea salt in place of kosher and 1T was a tad much. If making a similar sub, start w/about 1/2T and adjust per taste from there. I also misread the chili powder amount in my overtired state and used 1T. I was worried I'd ruined dinner, but it actually wasn't too spicy (though, I'll probably revert to 2tsp next time). THANKS for the recipe!
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Canadian Caesar Salad

Reviewed: Feb. 3, 2014
I was a little wary when I realized our fresh garlic was spoiled and I'd need to use jarred minced in it's stead. However, even with the necessary sub it was still great! I left out the capers per personal preference. It came together quickly and really satisfied my craving for a caesar salad. It'd be nice w/some anchovies. THANKS for the recipe!
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Easy Broccoli and Ham Quiche

Reviewed: Jan. 26, 2014
Our guests, and Mr. LTH, loved this! I'd have probably rated it "4" stars, myself, but I have to give it "5" based on their rave reviews. I chose to make a potato crust, rather than use a pie crust, and I assembled it all the night before (partaking the potato crust first) for an effortless breakfast the next day. I used a steam able bag of frozen broccoli, which made assembling even easier. The directions don't say when to add the cheese; I'm assuming you should add it w/the broccoli/ham mixture as it didn't work so well added to the egg mixture. I had to bake mine a bit longer since it'd been refrigerated. THANKS for the recipe!
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